Seattle Gourmet Broccoli Recipes

Steps:

• Preheat oven to 450°F. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.

Steps:

• Cook fresh broccoli in boiling, salted water until tender-crisp; drain and chop coarsely. (Cook frozen broccoli as directed on package, then drain). Make white sauce by blending 1/4 cup butter, flour, chicken stock base, and salt, then add milk and cook until thickened. Meanwhile, melt 6 tablespoons butter in 2/3 cup hot water and seasoning packet. Pour over stuffing mix in bowl. Add nuts and toss together. Turn broccoli into buttered 2 quart casserole. Pour white sauce over and top with stuffing. Press down slightly. Bake in hot oven (400 degrees) for 20 to 25 minutes.

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Whisk together eggs, milk, pepper, nutmeg, and 1/4 teaspoon salt until combined, then whisk in Cheddar and 3 tablespoons parmesan.
• Heat oil in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then sauté shallot, stirring occasionally, until browned, about 3 minutes. Add hash browns and remaining 1/2 teaspoon salt and cook, stirring occasionally, 3 minutes. Spread potatoes evenly in skillet and cook, undisturbed, 2 minutes. Remove from heat and spread broccoli over potatoes, then pour in egg mixture. Sprinkle with remaining parmesan. Bake until set 2 inches from edge but still slightly wobbly in center, 12 to 15 minutes.
• Turn on broiler. Broil 4 to 5 inches from heat until top is set, puffed, and golden brown.

Steps:

• Heat oven to 450 degrees. On a rimmed baking sheet, toss broccoli florets with olive oil. Roast until browned, about 20 minutes. Toss with soy sauce, lemon juice, and sesame seeds.

Steps:

• heat oven to 350^. Butter or grease a large casserole. Cook or steam broccoli until tender. Drain well. Combine soup, onion, eggs,cheese and mayonnaise in a large bowl.
• Place a 1/2 of the cooked broccoli in the casserole dish and then cover with 1/2 the mushroom sauce. Repeat with remaining broccoli and sauce. Combine the dry bread crumbs with the melted butter and stir to moisten evenly. Sprinkle on top of sauce.
• Bake in oven for 30 minutes or until hot and bubbly and bread crumbs are golden brown.